Welcome to 2026!

I know we are two weeks into the year, but for the last couple of years, I have chosen to hibernate, rest, and take things a little slower in January. In many traditional cultures, the new year didn’t start until spring—a season of renewal and new beginnings. I feel these short days and long nights are nature’s reminder to pause and recharge, just like trees drop their leaves in autumn to gather the energy to come back to life in spring.

I wanted to share some reflections and our plans for 2026. Flour & Soul started as a distraction in the 2020 lockdown. I should have probably enjoyed my maternity leave more, but being drunk on the smell of freshly fermented dough, I knew I wanted to do this every day.

Almost six years later, we have a wonderful business, delivery bikes, ovens, and enough flour to feed a small army! Throughout this growth, one thing has remained constant: our home deliveries. Those first bike rides in 2020 gave me a chance to get out of the house, entertain two small kids, and help our family grow roots in Urmston.

I’ve learned everything on the job—from accounts and hygiene ratings to the logistics of keeping 50 loaves dry in the Manchester rain. Even though I now have Billy, Jack, Fay and Wendy (and Ellie, and Tom, and Paul and Cath in the past), I still love that Saturday morning feeling when a customer opens the door with a smile.

However, it is now time for Flour & Soul to evolve.

For the last five years, our bike deliveries have been the roots of this business. They allowed us to grow deep into our local community and build a firm foundation. But just as a tree gathers energy in the winter to burst into spring, Flour & Soul is ready for its season of blooming.

To focus on new workshops, community events, and those special bakes you’ve been asking for—like our Panettone and new pastry lines—we need to shift our energy from the road back into the heart of the bakery. I want to spend more time talking to you at market stalls and helping more people learn to bake real bread at home.

What does this mean for you?

We are taking a phased approach to ensure everyone has time to adjust:

• Now until Easter: Home deliveries will continue as normal.
• The Transition: Please, look out for an email from us this week asking if you would like to continue your subscription as a “Collection Member” or if you’d prefer to cancel and order casually.
• After Easter: We will switch to Collections and Pre-orders only.

Where can you find our bread after Easter?

• Fridays & Saturdays: At Howarth’s Butchers in Flixton.
• Last Saturday of the month: At our Open Days (near Trafford General Hospital).
• Weekly: For pre-orders and collections directly from our garden workshop.
• Community: Look out for us at local markets and special events!

I know this may be an inconvenience for some, but I hope you understand why this evolution is necessary. It has meant the world to me to run this business for the last five years, and I sincerely hope you stay on this journey with me as we bloom.

With joy and flour,

Irina